Ingredients
1 pound pene pasta
3 pounds cut up chicken
1 jar Marzetti Blu Cheese Salad Dressing
4 stalks celery
1 onion
Frank’s Hot Sause to taste
Preparation
boil pasta until al dente. Rinse and refrigerate.
Cut up chicken to bitesize pieces, marinade in Frank’s Hot Sause for 1/2 hour in fridge.
Stir Fry Chicken. Refrigerate until cool.
Chop onions and celery.
Mix all ingrediants and refrigerate. Add additional Hot Sause with Blu Cheese Salad Dressing until nicely coated. If too dry, add small amount of milk.
